Lynn's Meatloaf (Vegan)

45m
Prep Time
60m
Cook Time
1h 45m
Ready In


"This is our favorite vegan meatloaf; it makes a great sandwich filling too. (Recipe by Lynn Jocelyn, on engine2diet dot com.)"

Original is 6 to 8 servings

Nutritional

  • Serving Size: 1 (178.3 g)
  • Calories 416.5
  • Total Fat - 14.6 g
  • Saturated Fat - 2 g
  • Cholesterol - 0 mg
  • Sodium - 734 mg
  • Total Carbohydrate - 50.6 g
  • Dietary Fiber - 19.4 g
  • Sugars - 5 g
  • Protein - 24.8 g
  • Calcium - 242.3 mg
  • Iron - 7.2 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Lightly coat a 5 x 9 inch loaf pan with cooking spray (or use non-stick bakeware); set aside.

Step 3

In a small saucepan, over medium heat, cook celery, onion, and garlic in a small amount of water until softened; remove from heat, drain off excess liquid, and allow to cool.

Step 4

In a large mixing bowl, mash tofu; then add in celery, onion, garlic, and all remaining ingredients (except "Ketchup, to taste"), and stir until well combined.

Step 5

Transfer meatloaf mixture to prepared loaf pan, level, and spread a thin layer of ketchup on top.

Step 6

Bake for 60 minutes, or until done.

Tips


  • 5 x 9 inch loaf pan
  • Cooking spray (if using regular bakeware)

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